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Southwestern Launches Diesel Mechanic Program to fill workforce gap

Southwestern Launches Diesel Mechanic Program to fill workforce gap

COOS BAY, Ore. – Southwestern Oregon Community College (SWOCC) is rolling out a new Diesel Mechanic Technology Program this fall. The program will enroll 15 students fall term, bringing high-skill, hands-on training to individuals ready to power up careers in one of the region’s highest-demand trades.

The limited-entry, competitive program is open for applications through July 24. Interviews will be held in August and classes begin Sept. 15. A limited-entry format means students must apply and interview to be considered for the program. Classes will run weekday afternoons and simulate a real job environment — complete with uniforms and professional expectations. More details are available at http://www.socc.edu/dieselmechanic.

Coos Bay business owner Terry Cheyne created the program and brings more than 35 years of experience in diesel technology and shop management. A Marshfield High School graduate and Universal Technical Institute alum, Cheyne returned to Coos Bay in 2016 to launch his successful mechanic business, Cheyne’s Truck & Marine. He’s now ready to turn his focus to teaching. 

“I plan to structure this program like a job all the way through graduation. Students will learn all aspect of the business, not just turning wrenches,” Cheyne said. 

The program combines lectures and hands-on lab training to prepare graduates for careers in trucking, maritime, forestry, fleet services, rail and agriculture. Each term will build on skilled learned, increasing in experience and complete truck maintenance and repair. Ultimately, students will earn an Associate of Applied Science in Diesel Mechanic Technology.

Initially housed in a repurposed ambulance bay in Umpqua Hall, the program is the first step in a larger vision. Over the next two years, the college will design and build a new four-bay diesel shop facility on the Coos Bay campus. SWOCC and the SWOCC Foundation are working together on grant funding and private donations to support this expansion, aiming for completion in 2026 or 2027.

For more information about the program, contact Terry Cheyne at (541) 888-7242 or terry.cheyne@socc.edu. To learn how to support the diesel program, call the SWOCC Foundation at (541) 888-7211 or email foundation@socc.edu.

 

You can read more about Cheyne’s background and the creation of the Diesel Mechanic program HERE.

 

Applications Now Open!
Click HERE for more details and instructions to apply.
MENU: Culinary Market & La Patisserie – June 5, 2025

MENU: Culinary Market & La Patisserie – June 5, 2025

Join us for our very last Culinary Market and La Patisserie bake sale of the year! This Thursday, June 5, 2025, from 10:00 a.m. – 1:00 p.m. at OCCI (1988 Newmark Ave., Coos Bay). Shop pre-made and take-and-bake foods in a farmers market-style setup, and grab lunch from the OCCI Food Truck or other counter-service options. Enjoy fresh pastries, breads, desserts, and coffee drinks crafted by baking students.

We hope you join us and look forward to seeing you! If you’re unable to make it, rest assured we plan for additional culinary events this summer, so stay-tuned for more details about those.

MENU FOR THURSDAY, JUNE 5*

*First-come, first-served counter-service style while supplies last. No pre-orders or phone orders accepted. Menu items subject to change. 

OCCI CULINARY MARKET

RETAIL SPOT

  • Frozen Proteins
    • ($15) NY Strips [GLUTEN FREE]
    • ($12) Ground Lamb [GLUTEN FREE]
    • ($18) Lamb Roast [GLUTEN FREE]
    • ($5) Chicken Breast
    • ($5) Chicken Thighs
    • ($5) Chicken Legs

OTHER OFFERINGS

  • ($7) Roasted Tomato Salsa [GLUTEN FREE]
  • ($7) Tomatillo Salsa [GLUTEN FREE]
  • ($5/lb) Fresh Egg Pasta
  • ($4/lb) Dried Pasta
  • ($4/cup) Pesto [GLUTEN FREE]
  • ($5) Pre-made Pizza Dough

WOOD FIRE PIZZAS*

*Gluten Free Option Available

  • ($14) The Big Cheese – Tomato, Mozzarella, Ricotta, Provolone
  • ($14) CBB – Chicken, Broccolini, Bacon
  • ($14) Spicy Pepperoni – Tomato, Mozzarella, Pepperoni, Peppers
  • ($14) The Fungi – Mushroom, Mozzarella, Truffle, Onions, Cream Sauce

FOOD TRUCK 

  • ($14) Beef Birra Tacos – Braised Chuck, Cheese, Onions, Cilantro, Broth with Cilantro Rice & Beans
  • ($14) Baja Salmon Tacos – Battered Served with Cabbage, Green Chili, Cilantro Cream with Cilantro Rice & Beans
  • ($14) Chicken Torta – Toasted Bread, Chicken Cutlet, Beans, Mayo, Cheese, Lettuce, Tomato & Pickled Red Onion
  • SIDES:
    • ($5) Tortilla Soup
    • ($5) Beans
    • ($3) Rice
    • ($10) Birra Fries
    • ($7) Chips and Salsa

 

LA PATISSERIE

BREADS

  • ($7) Coffee Cake Loaf
  • ($5) Baguette
  • ($5) Sourdough Boule
  • ($5) 6-Pack Bagels
  • ($5) 6-Pack English Muffins

SANDWICHES*

*Gluten-Free option available

  • ($7) B.L.T. – On sliced sourdough bread
  • ($7) Tomato Cheddar w/ Basil Aioli – On sliced sourdough bread

PASTRIES

  • ($5) Cinnamon Roll
  • ($5) Lemon Berry Danish Swirl
  • ($6) Chocolate Croissant
  • ($5) Plain Croissant
  • ($4) Large Muffin [GLUTEN FREE Option Available]
  • ($7) Quiche [GLUTEN FREE Option Available]

DESSERTS

  • ($7) 6″ Apple Pie [GLUTEN FREE Option Available]
  • ($7) Red Velvet Cake Slice
  • ($8) 6″ Cheesecake
  • ($7) Angel Food Cake Slice [GLUTEN FREE]

BEVERAGES

  • ($5) Latte
  • ($5) Cappuccino
  • ($3) Espresso
  • ($3) Drip Coffee
  • ($3) Lemonade
  • ($5) Hot Chocolate w/ Whipped Cream & Sprinkles

EXTRAS

  • ($5) Chocolate Chip Cookie
  • ($5) Rainbow Sprinkle Cookie
  • ($5) Brownie [GLUTEN FREE Option Available]
  • ($12) 8″ Angel Food Cake
Southwestern celebrates its 2025 graduates

Southwestern celebrates its 2025 graduates

Coos Bay, OR – Southwestern is proud of the 2025 graduates! This year the College is pleased to honor a total of 412 graduates, from 21 states and 13 countries.

Degrees being awarded are:

143 Associate of Arts Oregon Transfer

110 Associate of Applied Science

50 Associate of General Studies

41 Associate of Science

5​ Associate of Science Transfer

127 Certificates of Completion (one year)

 

Southwestern also congratulates seven local high school students who have completed their associate degrees in a dual enrollment program in partnership with their individual high schools.

Southwestern’s 2025 Commencement Ceremony will take place on Friday, June 13, 2025, at noon in Prosper Hall on the Coos Campus, 1988 Newmark Ave., Coos Bay. Guest attendance at the ceremony is by ticket only. The celebration can be viewed live via the College’s YouTube channel at https://www.youtube.com/@SouthwesternOR.

Additional information for graduates and their families can be found on the Graduation webpage located at https://www.socc.edu/graduation.

 

Honors:

GH = Graduating with Honors, 3.75 GPA

PK = Member Phi Theta Kappa

V = Valedictorian, 4.00 GPA

 

Southwestern hosts “Juneteenth: Americanism Reclaimed,” a presentation by Taylor Stewart – June 18, 2025

Southwestern hosts “Juneteenth: Americanism Reclaimed,” a presentation by Taylor Stewart – June 18, 2025

Coos Bay, OR – In celebration of Juneteenth, Southwestern Oregon Community College invites the public to a free presentation “Juneteenth: Americanism Reclaimed” by Taylor Stewart, founder of the Oregon Remembrance & Sunrise Projects. The presentation will be held at Southwestern’s Coos Campus (1988 Newmark Ave., Coos Bay) at 3:00 pm on Wednesday, June 18, 2025 in Umpqua Hall, Room 184. This is a free event and everyone is welcome.

For those not able to attend in person the presentation will be streamed live on the College’s YouTube channel at: www.youtube.com/@southwesternOR/streams.

 

Stewart’s presentation will offer a powerful reflection on emancipation, the meaning of Juneteenth, and the ongoing pursuit of truth, justice and reconciliation in America.

Juneteenth, officially Juneteenth National Independence Day, is a federal holiday in the United States celebrated annually on June 19 to commemorate the end of slavery. For the past four years, Taylor Stewart has been at the forefront of Juneteenth celebrations across the state of Oregon, lending his expertise and passion to the cause. Stewart’s first time working on a Juneteenth celebration was in 2021 in Coos Bay.

Stewart founded the Oregon Remembrance Project in 2018 to memorialize Alonzo Tucker, Oregon’s most widely documented African American victim of lynching, which occurred in Coos Bay in 1902.

For more information contact Forrest Akers, Director of International Recruitment and Academic Partnerships, at 541-888-7185, forrest.akers@socc.edu.

New Diesel Program at SWOCC rolls out this fall

New Diesel Program at SWOCC rolls out this fall

If you run commercial trucks or operate a commercial fishing boat, you likely know Terry Cheyne or are familiar with his mechanic shop on the Coos Bay waterfront.

Soon, folks who want to train as mechanics in truck and engine repair will know Terry as well.

Starting in September at the Coos campus Terry will be bringing his 35 years of experience to the new diesel tech program being offered. This two-year program was designed by Terry to help guide new mechanics to enter the career field. These students will take the learning materials from lectures and readings and then apply them in a heavily hands-on setting to become confident and knowledgeable in the industry.

“They will learn all aspects of the business, not just turning wrenches,” explains Terry. “Many trade schools offer training as a moneymaker, but there’s no heart in their programs or focus to making a person a well-rounded employee.”

This program is different. In addition to gaining the other crucial hands-on skills servicing chassis and fixing hydraulics, students will learn to complete and maintain records to avoid legal liability. Attendance and attitude matter.

“I learned a lot from hard knocks. I plan to structure this program like a job all the way through graduation,” Terry says. “Students will be required to be on time and wear a uniform.”

This is a limited-entry program that will require a person to apply and interview. Students will learn what it takes to show up, be accountable, and build a career.

“We will pick the best candidates for the program. That’s how we intend to get the best students trained and out in the mechanics world,” Terry summarizes.

 

Bringing high-skill training home

You might wonder why a man who owns a mechanic shop and small trucking business would want more work – and to teach.

Terry is all Coos Bay – many years of hard work have given him calloused and rough hands; he looks you in the eye to have a conversation, so you know you’re being heard, and he wants to bring growth and opportunity back to the area he grew up in. He put the same attention and dedication into designing the program.

“As a business owner, I wanted to grow and expand my business, but there are no mechanics. Well, there are, but they need to grow their training,” Terry says.

Up until now if people left to get diesel training, they didn’t come back to the region. Terry plans to change that.

If you’ve lived here a long time and went to high school here, you might remember Terry. He grew up in Coos Bay and graduated from Marshfield High School. He went on to earn a certificate in diesel technology at Universal Technical Institute in Phoenix, Arizona.

His mechanic skills landed him a first job working for a log truck company, then a commercial farm in Klamath Falls. Eventually he went to work for Wal-Mart in Hermiston as a tech at a distribution facility.  He worked hard, climbing the ladder in the corporation to manage staffing and open new repair shops nationwide. In 2016, he decided to come home and start a mobile repair service that has grown into Cheyne’s Truck & Marine, employing a full crew of mechanics.

 

Mechanics for the future

Terry will teach the first year of classes in the College’s ambulance garage in Umpqua Hall, while SWOCC develops plans and builds a full-size mechanic shop on campus. The College and SWOCC Foundation will be seeking grants and donations to get it done in 2026, and outfit the shop with tools. Local and national companies are already stepping up. Business owners and managers are serving on an advisory committee and some plan to donate engines and equipment for students to use.

For Terry, who is ready to teach, the goal is simple — to train good technicians and give students the skills they need for real careers. For students ready to work, the outcome is guaranteed – learn solid job skills and you can help fill a workforce gap that’s been growing for years.

 

Applications Now Open!
Click HERE for more details and instructions to apply.
New Artist Residency Brings Creative Opportunities to  Oregon’s South Coast

New Artist Residency Brings Creative Opportunities to Oregon’s South Coast

Now Accepting Applications for 2025–2026 Guest Artist in Residence!

COOS BAY, OR – Southwestern Oregon Community College is launching a new Guest Artist in Residence (SGAR) Program for the 2025–2026 academic year. The program is designed to connect professional artists with local students and community members through hands-on teaching, public workshops, and community engagement.

The nine-month residency takes place at Southwestern’s Coos Campus and the Coos Art Museum in Coos Bay, Oregon, providing artists with time, space, and support to develop their work while helping expand access to the arts throughout the South Coast. 

 

Residency Benefits

  • $1,600 monthly stipend – Intended to cover materials, travel, shipping, and living expenses for the duration of the residency
  • Studio space on Southwestern’s Coos Campus and at the Coos Art Museum
  • On-campus housing and a 10-meal-per-week dining plan
  • A solo exhibition at Southwestern’s Eden Gallery

The selected artist will teach two or more classes or workshops per term for Southwestern students, in addition to developing and teaching at least one workshop per term for the Coos Art Museum Studio. They will collaborate with students, faculty, and local partners to make the arts more inclusive and accessible.

“We designed this residency with students, artists, and the broader South Coast community in mind,” said Ali Mageehon, Vice President of Instruction and Student Services. “It’s about making the arts more visible and meaningful in people’s lives, while supporting artists in ways that help them grow creatively and build connections.”

 

Eligibility & How to Apply

Applications are now open for the program’s inaugural year. Artists working in painting (any medium), photography, mixed media, installation art, or bronze casting are encouraged to apply:

  • Applicants should have a developed artistic practice, teaching experience with undergraduate students, and the technical skills to work independently in a studio environment.
  • Ideal for emerging or mid-career artists looking to balance studio work with teaching and community collaboration.
  • Artists from both the U.S. and abroad are welcome to apply. International artists must independently secure legal residency status.

Full application requirements are listed in the SGAR application form.

Click on the button to apply:

SGAR Program Application

 

IMPORTANT DATES

  • Deadline to apply: June 18, 2025
  • Zoom Interviews: Week of June 23, 2025
  • Residency period: September 1, 2025 – June 12, 2026 (9 months)

 

Whether you’re an artist looking to grow your practice through teaching and community engagement—or know someone whose work would thrive in this setting—we hope you apply or share this opportunity with an artist who could bring their talent and vision to our community.

MENU: Culinary Market & La Patisserie – May 29, 2025

MENU: Culinary Market & La Patisserie – May 29, 2025

Join us for our combined Culinary Market and La Patisserie bake sale this Thursday, May 29, 2025, from 10:00 a.m. – 1:00 p.m. at OCCI (1988 Newmark Ave., Coos Bay). Shop pre-made and take-and-bake foods in a farmers market-style setup, and grab lunch from the OCCI Food Truck or other counter-service options. Enjoy fresh pastries, breads, desserts, and coffee drinks crafted by baking students.

Can’t make it this week? CLICK HERE to view the full lineup of Spring 2025 events – there will be just one more event on June 5, so mark your calendar!

We look forward to seeing you.

MENU FOR THURSDAY, MAY 29*

*First-come, first-served counter-service style while supplies last. No pre-orders or phone orders accepted. Menu items subject to change. 

OCCI CULINARY MARKET

RETAIL SPOT

  • Frozen Proteins
    • ($15) NY Strips [GLUTEN FREE]
    • ($12) Ground Lamb [GLUTEN FREE]
    • ($18) Lamb Roast [GLUTEN FREE]
    • ($5) Chicken Breast
    • ($5) Chicken Thighs
    • ($5) Chicken Legs
    • ($7) Whole Chicken

OTHER OFFERINGS

  • ($12) Grilled Chicken Caesar Salad [GLUTEN FREE]
  • ($5) Buffalo Hummus
  • ($5/lb) Fresh Egg Pasta
  • ($4/lb) Dried Pasta
  • ($8/qt) Meat Sauce [GLUTEN FREE]
  • ($4/cup) Pesto [GLUTEN FREE]

WOOD FIRE PIZZAS*

*Gluten Free Option Available

  • ($14) The Big Cheese – Tomato, Mozzarella, Ricotta, Provolone
  • ($14) CBB – Chicken, Broccolini, Bacon
  • ($14) Spicy Pepperoni – Tomato, Mozzarella, Pepperoni, Peppers
  • ($14) The Fungi – Mushroom, Mozzarella, Truffle, Cream Sauce

FOOD TRUCK 

  • ($14) Hawaiian Plate Lunch – Plates served with white rice and mac salad  [GLUTEN FREE Option Available]
    • CHOOSE ONE OF THE FOLLOWING OPTIONS:
      • BBQ Chicken – Marinated in pineapple
      • Pork Katsu – Pork cutlet breaded and deep fried
      • Teriyaki Salmon – Grilled with teriyaki sauce
  • SIDES:
    • ($7) Spam Musubi
    • ($5) Pork Spring Roll
    • ($7) Fresh Salad Rolls
    • ($5) Loaded Potato Soup

 

LA PATISSERIE

BREADS

  • ($7) Coffee Cake Loaf
  • ($5) Baguette
  • ($5) Sourdough Boule
  • ($5) 6-Pack Bagels
  • ($5) 6-Pack English Muffins

SANDWICHES*

*Gluten-Free option available

  • ($7) B.L.T. – On sliced sourdough bread
  • ($7) Tomato Cheddar w/ Basil Aioli – On sliced sourdough bread

PASTRIES

  • ($5) Cinnamon Roll
  • ($5) Lemon Berry Danish Swirl
  • ($6) Chocolate Croissant
  • ($5) Plain Croissant
  • ($4) Large Muffin [GLUTEN FREE Option Available]
  • ($7) Quiche [GLUTEN FREE Option Available]

DESSERTS

  • ($7) 6″ Apple Pie [GLUTEN FREE Option Available]
  • ($7) Red Velvet Cake Slice
  • ($8) 6″ Cheesecake
  • ($7) Angel Food Cake Slice [GLUTEN FREE]

BEVERAGES

  • ($5) Latte
  • ($5) Cappuccino
  • ($3) Espresso
  • ($3) Drip Coffee
  • ($3) Lemonade
  • ($5) Hot Chocolate w/ Whipped Cream & Sprinkles

EXTRAS

  • ($5) Chocolate Chip Cookie
  • ($5) Rainbow Sprinkle Cookie
  • ($5) Brownie [GLUTEN FREE Option Available]
  • ($12) 8″ Angel Food Cake
Southwestern Hosts Annual Student Research Symposium – May 30, 2025

Southwestern Hosts Annual Student Research Symposium – May 30, 2025

COOS BAY, OR – Southwestern Oregon Community College invites the community to join us on Friday, May 30, 2025, at 6:00 pm, for our Annual Student Research Symposium. In addition to the student presentations, a poster exhibit will be on display starting at 5:30 pm in the Umpqua Hall Main Lobby. The presentations will take place in the Umpqua Hall lecture room 184 on the Coos Campus, 1988 Newmark Ave., Coos Bay. This is a free event; all ages are welcome.

Southwestern’s SPEAR (STEAM, Pathways, Experimental, & Academic Research) Team is actively working on a variety of science research projects. Participation on the team teaches students valuable skills and allows them to gain hands-on experience.

Students within Physics, Engineering, Geology, Chemistry, and Biology will be showcasing their work for the community. Our SPEAR team is led by Krystal Hopper Meyers and mentored by Professors Aaron Coyner, Win McLaughlin, Amy Burgess, Derek Morrelli and Frazier Pruett.

Some of the projects include:

  • searching for micrometeorites within local storm drains and investigating if they were significant in supporting early plant life;
  • researching the fossils, chronology, and relationship to Cascadia megathrust earthquakes at Fossil Point;
  • interplanetary ion population modeling working with a Lead Scientist at Southwest Research Institute in San Antonio;
  • locating never found before asteroids using data sent to us from the Panoramic Survey Telescope and Rapid Response System (PAN-STARRS) located at the Haleakala Observatory in Hawaii;
  • statistical analysis of King Tide heights, frequencies, working NOAA tidal data, and the impacts of coastal architecture;
  • designing smaller tabletop demos for mechanical robotics systems.

Many of these projects are supported by grants awarded through Oregon NASA Space Grant Consortium and Oregon Coast STEM Hub.

Please join us and help support these students while learning more about the exciting things happening at the College within our STEAM programs!

For more information contact Krystal Hopper Meyers, STEAM Pathways, at 541-888-7416, or krystal.hopper@socc.edu.

To learn more about STEM degrees at Southwestern visit: https://www.socc.edu/programs-classes/stem.

Community Impact Program (CIP)

Community Impact Program (CIP)

A New Way to Take Your First-Year Classes

Sign up for the new Community Impact Program (CIP) courses and help build a Virtual Reality escape room while earning credit in required courses!

Want to start your first year at Southwestern doing something hands-on, creative, and useful? The new Community Impact Program (CIP) might be for you!

What is it?

CIP is a program of Innovation and Leadership Labs during Fall, Winter, and Spring Terms for first-year students planning to take courses at our Coos Campus in Coos Bay, OR. It blends core college classes with a real-world project. Instead of sitting through unrelated lectures, your classes connect to a shared project that develops throughout the year. You’ll join a team of students from different majors to take on a meaningful challenge.

This year’s project? Designing and building a Virtual Reality escape room for the local STEAM academy.

Why do it?

You’ll gain practical workplace skills (communication, leadership, and problem-solving) while earning credits in classes like Writing and Communication tied directly to your project. Think: fewer papers just for the grade, and more work that gets used.

What else is in it for you?

You’ll also get support from faculty coaches and mentors, plus a chance to showcase your work and build a digital portfolio. It’s a fun, collaborative way to learn that has the potential to look great on a resume.

Interested?

GREAT! There are limited spots available, so talk to your advisor about how to sign up for the “Community Impact Program” or CIP when you register for Fall Term 2025-26.

MENU: Culinary Market & La Patisserie – May 22, 2025

MENU: Culinary Market & La Patisserie – May 22, 2025

The OCCI Food Truck is back! Join us for our first combined Culinary Market and La Patisserie bake sale this Thursday, May 22, 2025, from 10:00 a.m. – 1:00 p.m. at OCCI (1988 Newmark Ave., Coos Bay). Shop pre-made and take-and-bake foods in a farmers market-style setup, and grab lunch from the OCCI Food Truck or other counter-service options. Enjoy fresh pastries, breads, desserts, and coffee drinks crafted by baking students.

Can’t make it this week? CLICK HERE to view the full lineup of Spring 2025 events.

We look forward to seeing you!

MENU FOR THURSDAY, MAY 22*

*First-come, first-served counter-service style while supplies last. No pre-orders or phone orders accepted. Menu items subject to change. 

OCCI CULINARY MARKET

RETAIL SPOT

  • Fresh Chicken – Raw [GLUTEN FREE]
    • ($5) Breast
    • ($5) Thigh
    • ($5) Legs
  • Frozen Proteins [GLUTEN FREE]
    • ($20) NY Strips
    • ($12) Ground Lamb
    • ($18) Lamb Roast

OTHER OFFERINGS

  • ($12) Greek Chicken Salad [GLUTEN FREE]
  • ($5) Jeweled Cous Cous Salad – Pint
  • ($5/lb) Fresh Egg Pasta
  • ($4/lb) Dried Pasta
  • ($8/qt) Tomato Basil Sauce [GLUTEN FREE]
  • ($4/cup) Pesto [GLUTEN FREE]
  • ($10) Clam Chowder

WOOD FIRE PIZZAS*

*Gluten-Free option available

  • ($14) The Big Cheese – Tomato, Mozzarella, Ricotta, Provolone
  • ($14) CBB – Chicken Broccolini, Bacon
  • ($14) Spicy Pepperoni – Tomato, Mozzarella, Pepperoni, Peppers
  • ($14) The Fungi – Mushroom, Mozzarella, Truffle, Cream Sauce

FOOD TRUCK 

Hot Sandwiches*

*Gluten-Free option available

  • ($14) The Cubano – Ham, Pork Loin, Pickles, Swiss Cheese
  • ($14) Oyster Poor Boy – Cornmeal Crusted Oysters, Lettuce, Tomatoes, Special Sauce
  • ($14) The Italian – Sausage, Cheese, Tomato Sauce, Onions, Peppers

LA PATISSERIE BAKE SALE – “Tea House” Themed

BREADS

  • ($7) Iced Lemon Loaf
  • ($5) Baguette
  • ($5) Sourdough Boule
  • ($5) Soft Rolls
  • ($5) Sliced Sandwich Bread

SANDWICHES:

  • ($5) Cucumber & Boursin (on sliced white bread)
  • ($7) Egg Salad (on sliced white bread)
  • ($7) Chicken Salad (on soft roll)

PASTRIES

  • ($5) Cream Puff
  • ($5) Scone (with clotted cream & jam)
  • ($7) Chocolate Croissant
  • ($5) Plain Croissant
  • ($3) French Macaron [GLUTEN FREE]

DESSERTS

  • ($9) Mini Princess Cake
  • ($7) Swiss Roll Cake Slice
  • ($7) Chocolate Caramel Cake [GLUTEN FREE]
  • ($7) Lemon Meringue Tart

EXTRAS

  • ($7) Lemon Madeleines
  • ($7) Candied Nuts & Fruit
  • ($7) Chocolate Dipped Strawberries [GLUTEN FREE]

BEVERAGES

  • ($5) Latte
  • ($5) Cappuccino
  • ($3) Espresso
  • ($5) Lemonade